It's summery, it's tropical, it's our twist on a beloved classic, it's the Jungle Sugarbird made with the one-and-only Sugarbird Cape Fynbos Rum.
Quick, easy, and super moreish, we suggest tripling up the recipe to make jugs and filling them with your favourite fruit. Ultimate cooler with a kick incoming!
Ingredients
Serves 1
- 45ml Sugarbird Cape Fynbos Rum
- 25ml Campari Bitters
- 45ml pineapple juice
- 15ml lime juice, freshly squeezed
- 15ml simple sugar syrup
- Pineapple wedge, for garnish
Method
- Add the rum, Campari, pineapple juice, lime juice, and simple syrup into a shaker with ice and shake until well-chilled.
- Strain into a glass, on the rocks.
- Garnish with a pineapple wedge and enjoy!
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👉Looking for more foodie and mixology inspo? Check out our blog here.
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